Cinnamon Rolls

These were also a hit! You can roll them out and make them like rolls, or make them in a Bundt pan.

Note: the ingredients with an * have a note at the bottom of the recipe.

Cinnamon Rolls
Adapted from I Am Gluten-free



Makes 8 or 9 cinnamon rolls, or, if this recipe is tripled, 2 Bundt pans of buns.

Rolls:
2 tablespoons shortening or lard
1/4 cup sugar
2/3 cup of milk, room temperature (about 110 degrees F.)
1 packet yeast (1 tablespoon)
1 egg
1/4 cup oil
1/2 cup potato starch*
1 cup arrowroot powder (the recipe called for corn starch)*
1/2 teaspoon baking soda
1/2 teaspoon guar gum*
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon safe vanilla extract

1 - 2 tablespoons sugar

Filling:
2/3 cup brown sugar
1 teaspoons cinnamon

Glaze:
¾ cup powdered or confectionary sugar
1 teaspoon vanilla extract
milk

1. Preheat oven to 375 degrees.


2. In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be soft.

3.
a. If you are making rolls - Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. You might have to occasionally flip the whole thing over. Make sure that when you're done you've got ABOUT a 13 1/2" x 13 1/2" square of dough. 
      Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface. (Original recipe poster suggested leaving about a 1 1/2" sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out). Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.
b. Bundt pan method - Take large tablespoonfuls of dough, roll in sugar mixture, and place in a greased Bundt pan. Continue layers (about 3), until all dough is used.


Bake approximately 20 minutes, until tops are lightly browned.

For glaze, combine powdered sugar, vanilla, and milk. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

Notes:
*For the potato and corn starch - I usually use all rice flour, since the rice flour we use is fine enough. But, if that doesn't work for you, you may use the starch. The first time I made these I used some arrowroot powder. Also, you may need to use close to 2 cups of flour/starch (whatever you're using), because the dough was very soft. Just add more as you need.
**The recipe called for 2 1/2 teaspoons xanthan gum but that seemed like way to much for me, so I used allot less (and I used guar gum instead of xanthan).





~ Hanunyah